1. From which side do you serve food and clear plates?
2. How do you hold a plate, a stemmed glass and a tumbler?
3. A guest asks whether a dish contains shellfish. You are fairly confident it does not. What do you do?
4. Why is mise en place important?
5. How many plates is the standard professional expectation to carry?
6. How should a tray be loaded?
7. Which way do knife blades face in a cover?
8. Cutlery in a cover is laid in what order?
9. One guest of four has finished eating; the rest have not. Do you clear?
10. What signal shows a guest has finished their plate?
11. A guest enters while you are serving another table. What do you do?
12. Why use seat numbers when taking orders?
13. When should the main course be fired to the kitchen?
14. What is the two minute check?
15. When should the bill be presented?
16. A guest disputes a charge. You should:
17. How should ice be handled?
18. In wine service, who tastes first and who is poured last?
19. A guest is clearly intoxicated and orders another drink. You should:
20. What most strengthens a Gulf or cruise F&B application?
